Cauldron Fermented Foods

Cauldron Fermented Foods

Add a little culture to your life

Authentically Fermented. Probiotic. Raw. Local. Delicious.

Living Foods

For centuries, for millennia, and for eons going back before the written word, people have been preserving foods through fermentation. This process creates foods more nutritious than the raw vegetable they began with. The bacteria take over the vegetables, create the delicious sour acidic flavor that also preserves them, and they leave behind nutrition such as B vitamins. Humans have had a symbiotic relationship with living fermented foods spanning our whole history, but seem to have left it behind since industrialization. Our bodies, hit by antibiotics amongst many other things from industrial food and modern medicine that can hurt them, need these foods now more than ever. Cauldron is here to help revive this ancient practice and bring it's health benefits and delicious flavors to the modern food landscape.

Cultured Flavors

Our selection of ferments are crafted with great care to bring out bold flavors of fermentation, bold spices, all while retaining captivatingly solid textures. See what we have coming out of our cauldrons for your table...

Cultured Flavors

Our selection of ferments are crafted with great care to bring out bold flavors of fermentation, bold spices, all while retaining captivatingly solid textures. See what we have coming out of our cauldrons for your table...

The Team

Cauldron is a team of two dedicated fermenters who felt that Boston, a place with a vibrant food community, was missing a piece of the food landscape - the flavors of fermentation. So we've set out to bring fermented foods to Boston. Learn more about us on our bio pages.

The Team

Cauldron is a team of two dedicated fermenters who felt that Boston, a place with a vibrant food community, was missing a piece of the food landscape - the flavors of fermentation. So we've set out to bring fermented foods to Boston. Learn more about us on our bio pages.

Brian Lyman

Brian Lyman began fermenting mead and beer as a young man living in Vermont. He and his fermenting partner would go to the wilderness to find wild foods such as raspberries, cherries, and spruce boughs to incorporate into their brews. Years later working in rural Montana... See More

Beth Walker

Bethany started her journey into fermentation after learning about the health benefits of probiotics in Kombucha. She learned that kombucha wasn’t difficult to make and was hooked. She has spent the past 6 years experimenting with pickles and learning everything she can about... See More